Ginger Coconut Rice Pudding Recipe

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Ingredients:

Serving

1/2 cup white basmati rice
1 (14 oz) can coconut milk
1 1/4 cups low-fat milk
1/2 cup sugar
1 pinch salt
2 tbsp fresh ginger, grated (or finely minced )

Directions:

In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
Serve plain or with fresh sliced mango.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	80.42 Kcal (337 kJ)
Calories from fat	12.55 Kcal
		% Daily Value*
Total Fat	1.39g	2%
Cholesterol	1.91mg	1%
Sodium	29.76mg	1%
Potassium	78.06mg	2%
Total Carbs	15.8g	5%
Sugars	9.39g	38%
Dietary Fiber	0.25g	1%
Protein	1.69g	3%
Vitamin C	0.2mg	0%
Iron	6mg	33%
Calcium	48.5mg	5%

Amount Per 100 g
Calories	122.8 Kcal (514 kJ)
Calories from fat	19.17 Kcal
		% Daily Value*
Total Fat	2.13g	2%
Cholesterol	2.91mg	1%
Sodium	45.45mg	1%
Potassium	119.2mg	2%
Total Carbs	24.13g	5%
Sugars	14.34g	38%
Dietary Fiber	0.38g	1%
Protein	2.58g	3%
Vitamin C	0.3mg	0%
Iron	9.2mg	33%
Calcium	74.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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